Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1887-04-02
FIRST-ClASS BUTTER.
Suggestions for Those Who Wish to Pro-
dnce Il Strictly Perfect Article.

hu't - Nv 'ih'' w
One of the good things about the drift
of dairying is a tendency to discard the
holding Of butter for Il risein price and
sell it fresh. A great advance would be
attainedi if it were possible for the maker
and the consumer to live ''from hand to
mouth so to speak. Then there would
be no accumulation of butter in the
| market to get strong, ''otf flavor" and
rancid. The fancy quotations are for
butter not oven ten days old; and when
one hears of eighty cents per pound
it means butter made and delivered
twice a week.
| Every butter-maker knows that the
I fancy in flavor of butter is a sort of
will-o'-the-wiSp, and it is doubtful if
this exquisite flavor can be depended
on oven two weeks at the most; and as
it is this fleeing flavor that brings ten
cents extra per pound, dairymen must
understand the necessity of shipping
butter as fast as made. A fresh-made
butter, with dainty flavor, must always
be sold in preference to a butter made
three months before it is put on the mar
ket.
The dairyman can seize upon this
very fact AS a trademark. No bogus
butter can be made with this delicate
aroma, and the consumer once put in
possession of this fact can always pro-
tect himself from the counterfeit butter.
! The most patent damage done to the
! dairy product is the fear of the con-
sumner that he will have bogus goods
: thrust upon him, and he is suspicious,
. and we are from this very fact eating
r less butter each day. The genuine but
r ter, unless c~onspicuously fine, islooked
( upon with reserve, and to-day common
butter in the market is actually classed
= with the bogus. This gives the dairy
a man who chooses the chance to make
the finest of butter and supply consum-
;. crs direct, and allow the bogus producer
no chance to come in with his compound
o We may also in time see the ad.
vantage OF sailing butter far less than
v we now do, and give this delicate aroma
If of fresh-made butter a more conspicu'
d GUS place. If we would churn The
cream at the point of mild acidity
thoroughly wash out the buttermill
d with weak brine, and then salt thu
ID butter in a brine-bath, instead o
ID working dry salt into the butter, tn
n. consumer would soon learn that butte
has a flavor of its own, independent o
O. salt and buttermilk, and when II es
~ two are a little less conspicuous TIL
Or real luxury of butter is discovered, an
he when this occurs, it is the flavor tha
ey will be paid for. Butter, as simply S
much grease, is a dear article of foot
~, but as a table luxury, exquisite i
m flavor, and perfect in grain, it is wort
"a It's advance cost.
he We are also fast finding out that blu
res ter needs only all the strong brine
,ar will absorb while in the granular stag
scs to give it keeping properties. Whe
NJ, free Of buttermilk-as 1t may be II
ne is washed out--a coating Of liquid 50
about each little globule, is all that c,
~ ever be done in the way of salt addir
md to the keeping Of butter. Then til
;er- brine will also fll all the minute spac
/ it between the globules, and keep out i
uld air. Such butter Is crfection, al
ks. the desire for more than one-third
to an ounce of salt to the pound Of butt
and IL an acquired habit Of tasts-the .
- change Of butter-navor fol- the SHARP
favor Of salt.--Cor. NJ Y. Witness. {.